Pumpkin Spice Whipped Cream

The ultimate fall dessert topping, pumpkin spice whipped cream is made with real pumpkin and warm spices for a rich flavor you'll love.

5 from 1 vote

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Course: Clean Eating Dessert Recipes

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: servings (about 3 cups)

Calories: 54kcal

Author: Violet Parcha

Equipment

Stand mixer or electric hand beater
Measuring cups and spoons

Ingredients

1 1/2 cups heavy whipping cream
2 tablespoons pumpkin purée
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Instructions

Using a stand mixer or electric hand mixer, beat together the cream, maple syrup, vanilla, and spices until stiff peaks are just beginning to form.
1 1/2 cups heavy whipping cream, 1 tablespoon maple syrup, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves
Gently beat in the pumpkin puree until it’s combined, making sure not to over-beat.
2 tablespoons pumpkin purée
Serve with a festive breakfast or dessert!

Notes

You can store pumpkin spice whipped cream in an airtight container in the fridge for up to 3 days. However, after 12-24 hours, it will begin to deflate and get soupier as time goes on.

Nutrition